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| 2 Tasse | Black Calamata olives; (the small, thin |
| | Greek ones) |
| 2 | cloves garlic minced |
| 2/3 Tasse | italien parsley chopped |
| 5 gross | Spri fresh rosemary; stems removed |
| 3 gross | Spri fresh thyme; stems removed |
| 1/3 Tasse | olive oil |
| 1 Teelöffel | black pepper freshly ground |
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Pit the olives. Place olive between thumb and forefinger and squish. This takes a while but you will move quickly along the curve.
Place olives and all other ingredients in a blender or food processor and puree into a coarse mixture.
makes this appetizer quite salty.
If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
Keep refrigerated.
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